Slow Cooker Thai Peanut Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Slow Cooker Thai Peanut Chicken

1. Boneless chicken breasts, cut into thin strips - 1 ½ pounds
2. Peanut butter - ⅔ cup
3. Chicken broth - ½ cup
4. Zucchini, diced - 3 medium
5. Red bell peppers, cut into thin strips - 2 medium
6. Soy sauce - ⅓ cup
7. Bottled minced garlic - 1 tablespoon
8. White sugar - 1 teaspoon
9. Lime juice - 1 tablespoon
10. Cornstarch, or more as needed - ½ tablespoon
11. Water, or more as needed - ½ tablespoon
12. Linguine pasta - 1 (12 ounce) package
13. Chopped peanuts - 1 tablespoon

How to cook deliciously - Slow Cooker Thai Peanut Chicken

1. Stage

Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.

2. Stage

If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.

3. Stage

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.